Spicy Apricot Oat Muffins
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Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
sifted |
|
| ½ | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ½ | cup |
oats, quick cooking
|
|
| 1 | cup |
apricots
dried, chopped |
*
|
| ½ | cup |
walnuts
chopped |
|
| 2 | large |
eggs
slightly beaten |
|
| 1 ⅓ | cups |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
sifted |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 118 | ml |
oats, quick cooking
|
|
| 237 | ml |
apricots
dried, chopped |
*
|
| 118 | ml |
walnuts
chopped |
|
| 2 | large |
eggs
slightly beaten |
|
| 315 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl.
Stir in oats, apricots, and walnuts.
Combine eggs, milk and oil in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full.
Bake in 350℉ (180℃) F oven 30 minutes or until golden brown.
Serve hot with butter and homemade jam or jelly.
